Pork and Rice Quesadillas with Orange Salsa

Ingredients

• Cooking spray
• 1 cup instant rice, cooked according to package directions
• 2 cups diced roasted pork loin
• 1 (15-ounce) can black beans, drained
• 1 cup chopped arugula leaves
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced oil-packed sun-dried tomatoes
• 6 burrito-size flour tortillas, regular or flavored
• 1 recipe Orange Salsa, recipe follows

Directions

Coat a stove-top griddle with cooking spray and set over medium-high heat to preheat.

In a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine.

Arrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa.

Orange Salsa:

• 1 (11-ounce) can Mandarin oranges, drained and chopped
• 1/4 cup diced red bell pepper
• 2 tablespoons freshly chopped scallions
• 2 tablespoons freshly chopped cilantro leaves
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and toss to combine.

Yield: 4 servings